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1280 积分 2024-05-14 加入
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Effect of Oven Drying, Microwave Drying, and Silica Gel Drying Methods on the Volatile Components of Ginger (Zingiber officinaleRoscoe) by HS-SPME-GC-MS
11小时前
待确认
Uncovering the chemical drivers of Sichuan pepper aroma preferences based on integrated sensory evaluation, GC–MS, and multivariate analysis
3天前
已完结
Antioxidant and flavor properties of different apple cultivars grown in Korea
3天前
已完结
Chemical composition, structural and functional properties of soluble dietary fiber obtained from coffee peel using different extraction methods
3天前
已完结
Effects of ultrasonic treatment on the physicochemical, structural, and functional properties of soluble dietary fiber from coffee peels
3天前
已完结
Key volatile off-flavor compounds identification in chicken meat and deodorizing effects of polyphenol and spice extracts
6天前
已完结
Investigation of oyster Crassostrea gigas lipid profile from three sea areas of China based on non-targeted lipidomics for their geographic region traceability
11天前
已完结
Study on the influence of microorganisms on the flavor of black tea
11天前
已完结
Reveal the differences in flavor of five varieties of black teas via sensory evaluation, UPLC, and GC × GC-QTOFMS approaches
11天前
已完结
Flavor changes of Yunnan large-leaf cultivar white tea during different aging periods
11天前
已完结
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